Roasted Squash Brown Sugar (Print version)

Tender squash cubes roasted and glazed with brown sugar and warm spices for a cozy side dish.

# What you need:

→ Squash

01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cut into 1-inch cubes

→ Glaze

02 - 2 tablespoons olive oil
03 - 3 tablespoons light brown sugar, packed
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - Place the cubed squash into a large mixing bowl.
03 - Whisk together olive oil, brown sugar, cinnamon, nutmeg, kosher salt, and black pepper in a small bowl.
04 - Pour the glaze over the squash cubes and toss thoroughly to ensure even coating.
05 - Spread the glazed squash in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, turning once halfway through, until tender and caramelized.
07 - Serve immediately, optionally garnished with fresh herbs.

# Expert advice:

01 -
  • It turns an ordinary squash into something that tastes like dessert but still counts as a vegetable.
  • The caramelized edges get crispy and sweet while the centers stay silky and tender.
  • You only need one bowl and one pan, so cleanup is fast and painless.
02 -
  • Don't skip the halfway flip or the bottom pieces will burn while the tops stay pale.
  • If your squash releases a lot of moisture, spread the cubes farther apart so they roast instead of steam.
03 -
  • Use a sturdy vegetable peeler and work slowly when peeling butternut squash, the skin is tough and the shape is awkward.
  • If the sugar starts to burn before the squash is tender, tent the pan loosely with foil and keep roasting.

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